Paleo Nicoise Salad

Elevate your salad game with this vibrant Paleo Nicoise Salad, a fresh and protein-packed twist on the French classic designed for the paleo diet. Featuring perfectly seared tuna steaks, crisp green beans, tender baby potatoes, and a medley of cherry tomatoes, olives, and capers, this salad is as nutritious as it is flavorful. A zesty lemon vinaigrette ties the dish together, highlighting the natural flavors of the wholesome, paleo-friendly ingredients. This stunning salad, complete with hearty hard-boiled eggs and a bed of mixed greens, is perfect for a light dinner, meal prep, or a show-stopping lunch centerpiece. Quick to prepare in just 40 minutes, it’s a culinary masterpiece that’s as healthy as it is satisfying.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces fresh tuna steak
• 5 tablespoons olive oil
• 1 whole lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 pound baby potatoes
• 8 ounces green beans
• 1 cup cherry tomatoes
• 2 pieces hard-boiled eggs
• 4 cups mixed salad greens
• 0.5 cup kalamata olives
• 2 tablespoons capers

Directions

Step 1

Start by preparing the lemon vinaigrette. In a small bowl, whisk together 3 tablespoons of olive oil, the juice of the lemon, Dijon mustard, sea salt, and black pepper. Set aside.

Step 2

Cook the baby potatoes by bringing a large pot of salted water to a boil. Add the potatoes and simmer for 12-15 minutes, or until tender when pierced with a fork. Drain and set aside to cool.

Step 3

In the same pot, bring more salted water to a boil and blanch the green beans for 2-3 minutes, until they are bright green and tender-crisp. Drain and immediately plunge them into an ice bath to stop cooking. Drain again and set aside.

Step 4

Season the tuna steaks with salt and pepper on both sides. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the tuna steaks and sear for about 2-3 minutes on each side, for medium-rare. Adjust the time to your liking for doneness. Remove from the skillet and let rest for 5 minutes before slicing into thin strips.

Step 5

Halve the cherry tomatoes and slice the hard-boiled eggs.

Step 6

Plate the salad by arranging the mixed salad greens on a large serving platter. Top with the sliced potatoes, green beans, cherry tomatoes, hard-boiled eggs, kalamata olives, and capers.

Step 7

Place the sliced tuna steaks on top of the salad.

Step 8

Drizzle the lemon vinaigrette over the salad just before serving. Toss everything gently and serve immediately.

Nutrition Facts

Serving size	(1394.9g)

Amount per serving	% Daily Value*
Calories	1648.8

Total Fat 115.3g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat 8.9g
Cholesterol 432.5mg	0%
Sodium 4806.2mg	0%
Total Carbohydrate 121.0g	0%
Dietary Fiber 25.9g	0%
Total Sugars 17.7g
Protein 43.8g	0%

Vitamin D 228.7IU	0%
Calcium 415.1mg	0%
Iron 15.0mg	0%
Potassium 3669.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.2%

Protein: 10.3%

Carbs: 28.5%